Kale Slaw Wraps

ngredients:
1 small bunch of kale, stemmed and shredded
2 large carrots, grated
1 pint cherry tomatoes, halved or quartered
2 green onions, sliced thin
1 small cucumber, diced
1 small bunch cilantro, roughly chopped
juice of 2 limes
1/4 cup olive oil
1 can white cannellini beans
1-2 chile peppers, seeds and membranes removed
sprinkle of salt and pepper
1 avocado, peeled and sliced

4 corn tortillas for wrapping (or use lettuce wraps, or just eat as a salad)

Instructions:
In a large mixing bowl, combine the kale, carrots, tomatoes, green onions, cucumber, cilantro, beans, and avocado. Add the lime juice, olive oil, chiles, a sprinkle of salt and pepper and toss everything together to mix.

Shepard's Pie with Black Eyed Peas

Comforting and packed with nutrients.

Ingredients:
3 large potatoes
8 tbs butter
1 chopped yellow onion
3 large carrots, chopped
2 large stalks celery, chopped
1 1/2 cup broccoli, chopped
3 sprigs fresh parsley
1 large stalk fresh rosemary or thyme, chopped
1 large clove garlic, minced
1/2 cup water or vegetable broth
15 ounces cooked black eyed peas
1/2 jar marinated portobello mushrooms, with juices
salt and pepper to taste


Peel and quarter potatoes, boil in salted water until tender, about 20 minutes.

While the potatoes are cooking, melt 4 tbs butter in a large pot. Saute onion, carrots, celery, broccoli, and herbs until almost tender, about 8 minutes over medium heat. Add garlic, and sauté until all vegetables are tender, about 2 minutes longer. Season to taste with salt and pepper.

Add half cup of vegetable broth and cook, uncovered, over low heat for 2 minutes. Stir in black eyed peas and marinated mushrooms.

Mash potatoes in a bowl with remainder of butter, season to taste. Transfer vegetable mixture to individual ramekins, or a medium sized casserole dish. Broil for a minute to get brown on top. Garnish with fresh herbs.

Serving suggestion: grate shredded cheese and sprinkle atop the mashed potatoes before broiling to melt.

Mediterranean Chickpea Salad

Ingredients:
1 can garbanzo beans
1/8 cup flat leaf parsley, chopped
1/2 cup red bell pepper, diced
1/2 cup roma tomato, diced
1/8 cup green olives, sliced
1/8 cup red onion, finely chopped
1/2 tbs freshly squeezed lemon juice


Pinch Salt and Pepper
0.5 head leaf lettuce, rinsed and chopped

Rhubarb Tea

Ingredients:
8 stalks rhubarb
1 lemon, peeled into strips
8 cups water
Honey to taste
Mint (optional)

Directions:
1. Cut each stalk into 1 inch chunks
2. Add those to 8 cups water in a large sauce pan
3. Add a couple of strips of lemon peel
4. Bring all of that to a boil the decrease heat until you have reached a gentle simmer. Simmer for 30 minutes then turn off the heat and let cool for a couple of hours.
5. Strain the tea and add honey to desired sweetness.
6. Chill completely then serve with mint and more lemon peel.

Braised Coconut Spinach Rice with Lemon

Recipe calls for rice to be cooked ahead of time.

Ingredients:
2 tsp olive oil
1 small yellow onion, peeled and chopped
4 large cloves garlic, peeled and minced
1 TBS grated ginger
2 cups cooked rice
1 bunch spinach, washed, trimmed, and cut into bite-sized pieces
1 large lemon, zested and juiced (about 2 TBS)
13.5 ounce can coconut milk
1 tsp salt
1 tsp ground ginger

To Serve:

Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish

To Roast Sweet Potatoes:
Preheat oven to 350 F. Rub the sweet potato half with olive oil to lightly coat. Place in baking pan with the cut side up. Bake for 40-50 minutes, or until tender. Cool slightly before serving.

While the potatoes are baking, heat the olive oil in a heavy pot over medium heat. Add the chopped onion and cook for about 5 minutes, or until the oven in beginning to brown. Add the garlic, ginger, and marinated portobello mushrooms. Cook for 3 minutes, stirring frequently.

Add the cooked rice and stir well, until it is coated with the onion and garlic mixture.

Toss in the chopped spinach, one handful at a time. This will take about 5 minute, stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, then pour in the coconut milk and stir in the salt, optional ground ginger and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the rice is warm through, stirring regularly to prevent rice from sticking. Taste and add more salt and lemon juice, if necessary.

Serve hot over roasted sweet potatoes, with cilantro leaves and optional toasted unsweetened coconut to garnish.

Veggie Banh Mi (Vietnamese Sandwich)

Avocado Cream Sauce:

2 ripe avocados
2 TBS white wine vinegar
1 1/4 cup cashew cream (see recipe below)
Juice and zest of 1 lemon
salt and pepper to taste

Toss all ingredients into a food processor or blender. Blend together until thick and creamy. Add water if you feel you need a thinner sauce.

Cashew Cream: (soak overnight)
1 cup raw cashews rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse. Place them in the blender with enough fresh cold water to just cover them. Blend on high for several minutes until very smooth.


Pickled Carrots:
1/4 cup rice or white wine vinegar
1/2 cup cold water
2 TBS agave nectar or honey
1/4 tsp sea salt
2 medium carrots
2 TBS fresh ginger root, peeled and shredded

Combine the vinegar, water, gave, and salt in a small glass bowl. Stir until the salt and sweetener dissolve. Add the shredded carrots and ginger and toss to combine. Let sit for one hour (or make them the night before).

To assemble the sandwiches:

2 demi baguettes split in half.
avocado cream sauce
1 cucumber cut into slices
1 red onion, finely sliced
1/4 cup cilantro leaves
A few spoonfuls of pickled carrots


Spread the sauce on the bread and layer the vegetables. Serve immediately.

Asparagus and Wild Rice Frittata

Delicately seasoned with basil and lemon rind, this frittata spotlights the contrasting flavors of asparagus, green onions and grape tomatoes. Wild rice brings an earthy nuttiness and makes the dish a light meal in itself.

Note: recipe calls for rice to be cooked ahead of time. See package directions. Serves 4

Ingredients:
cooking spray – we use olive oil or coconut oil
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large eggs
4 large egg whites
1 leek, washed, green part trimmed away, and thinly sliced 1 cup asparagus, sliced into 1 inch pieces
1 garlic clove, minced
1 bunch (up to 1 cup) green onions, thinly sliced
1/2 cup grape tomatoes, halved
1/2 cup wild rice, cooked according to package directions 1/4 cup fresh basil, thinly sliced
1 teaspoon lemon rind, grated
1 ounce goat cheese, crumbled (optional – not included)

Preheat broiler. Prepare a large nonstick skillet with cooking spray.
In a medium sized bowl, combine water, salt, pepper, eggs and egg whites. Whisk until ingredients are mixed and set aside.
eat the prepared skillet over medium high heat. Sauté the leek, asparagus and garlic for 2 minutes or until the garlic begins to become fragrant. Add the green onions and sauté for 1 minute, or until the asparagus begins to soften, but is still crisp.
Add the grape tomatoes, cooked rice, sliced basil and lemon rind. Stir to combine thoroughly and cook for 1 minute, or until the rice and vegetables are heated through.
Reduce heat to medium. Spread out the vegetable rice mixture in an even layer in the skillet. Sprinkle with the crumbled goat cheese. Pour the egg mixture into the skillet and cook for 4 minutes, or until the eggs have almost set. Wrap the handle of the pan with foil and broil for 4 minutes, or until the frittata is golden brown.